Place the onion in a very hot pan, and gently press down on the onion. Cook the onion for 5-10 minutes. The onion should be black and charred.

5 minutes into cooking add the garlic cloves, cooking until charred.

Heat a stock pot over medium heat. Add the soy sauce, cooking until reduced and thick.

Add the water, sweet soy sauce, mirin, Kombu sheets, celery, chard onion, garlic, bay leaf, and black sesame paste.

Bring the stock to a boil, and stir to dissolve the sesame paste. Reduce the heat to a low simmer cooking for 20 minutes.

Just before starting the risotto add Thai basil and salt.

Heat a pot over medium heat, add the extra virgin olive oil, and add the small dice of onion and sliced garlic. Season with seas slat. Cook for 3 minutes, the onion needs to be soft and tender.

Add the Arborio rice, and continue to cook for 2 minutes. Stirring the wholesome, I want to keep all color off the ice.

The red wine is added to the rice, stirring and cooking reducing the red wine over about 2 minutes.

Over the next 30 to 45 minutes, add a 4-5 ounce of black sesame seed stock at a time. Cook the stock until it has almost reduced, then add another ladle of stock.

The rice should be creamy, yet have the slightest crunch when you bite down.

Finish the risotto with an additional tablespoon of black sesame paste, and 4 ounces of stock. The risotto should be loose and flowing when you place it on a plate.

Preheat the oven to 425 degrees

Cut the king oyster mushroom in half lengthwise.

Cut strips into the mushroom lengthwise only cut about 3/4 deep into the mushroom.

Heat the extra virgin olive over medium heat, and add the garlic, cooking until a light brown. Place the garlic on a paper towel to dry, and season with sea salt.

Place the Thai basil leaves in the pan cooking until the leaves become crispy. Place the leaves on the paper towel with the garlic. Set aside

Place the cut side of the mushroom down in the pan, cooking for 2-3 minutes, the mushrooms should be light brown. Flip the mushrooms, and place the remaining Thai basil sprigs on top of the mushrooms, cooking for 10 minutes.

Remove the dried Thai basil stems.

Spoon the vegan Squid Ink risotto in the middle of the plate. Place the roasted king oyster mushroom on top of the risotto in the middle. Gently place 3 leaves of fried basil and crispy garlic on top of the mushroom.